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This Tofu Satay recipe is super simple to make and PERFECT for grilling season! It can be marinated for a short period if you’re in a hurry OR it can even marinate overnight for extra flavor.
Looking for more recipes for grilling season? Check out my SIX different tofu marinades!
Table of Contents
Grilling tofu is a game-changer! It gives this Tofu Satay a deliciously crispy exterior with smoky, charred edges while keeping the inside tender. The grill adds depth and flavor that takes tofu from simple to seriously incredible.
Why You Need This Recipe in Your Life
- Super Tasty – Each bite is loaded with savory, spiced goodness thanks to a rich, flavorful marinade.
- Plant-Based Perfection – This is a satisfying vegan dish that’s high in protein and absolutely delicious.
- Versatile – Tofu satay is great served over rice, with noodles or alongside all different types of veggies and salads.
- Fun to Serve – Skewer it up and it becomes a fun and crowd-pleasing appetizer or main dish, especially for a BBQ.
Your Flavor-Packed Ingredient List
Before you fire up the grill, let’s talk ingredients! This recipe comes together with a handful of bold, flavorful pantry staples and a few fresh additions. Don’t forget the skewers!
- Tofu. The star of the dish! Firm or extra-firm tofu holds its shape beautifully on the grill and soaks up flavor like a sponge.
- Coconut milk. Adds richness and a touch of creaminess to the marinade.
- Soy sauce. Brings savory, umami depth without overpowering the other flavors.
- Curry powder. For warmth, color, and a hint of spice.
- Turmeric. Gives the tofu that gorgeous golden hue while adding an earthy flavor boost.
- Garlic. Its punchy taste helps tie all the spices together for a truly mouthwatering bite.
- Freshly grated ginger. Fresh and zesty, ginger gives the marinade a bright, slightly spicy edge.
- Brown sugar. Balances the savory and spicy elements with a touch of sweetness. You could also swap this our for maple syrup.
- Peanut sauce for serving. Creamy, nutty, and just the right amount of tangy—this is the perfect dip for tofu satay.
How to Make Tofu Satay
I used a special technique to get the tofu extra flavorful and chewy and I’m excited to share it with you. THE FULL RECIPE IS DOWN IN THE RECIPE CARD!
And that technique is FREEZING the tofu!
How and why to freeze tofu:
I’m relatively new to freezing tofu but so far I love it. The main con is that it takes more prep and planning. The pro: it results in a texture more similar to chicken and helps the tofu really absorb the flavors of the marinade.
Tofu has a ton of moisture in it and when you freeze it, that moisture crystalizes and creates these nice pockets throughout the tofu. Those pockets result in a meatier texture AND work well to soak up flavor. I’m a huge fan and definitely plan to try it out on some of my other tofu recipes.
STEP #1. Freeze the tofu – It can be frozen whole and even in its original packaging. For this recipe, I will cut the tofu into cubes and place it in an airtight container. I like to do this the night before I want to cook it, so I can take it out the next morning to thaw before dinner.
STEP #2. Make the marinade – In a resealable container, whisk together the coconut milk, soy sauce, curry powder, turmeric, ginger, garlic, and brown sugar. Add in the thawed tofu and marinate for 30 minutes or even several hours.
STEP #3. Marinate the tofu – Add in the thawed tofu and marinate for 30 minutes or even several hours. When ready to cook, pre-heat your grill to 400 degrees F.
STEP #4. Add to skewers – Place the tofu on your skewers, about 5 pieces to each skewer.
STEP #5. Grill – Place on the heated grill and cook for 3-4 minutes per side or until little charred around.
STEP #6. Serve – Enjoy with a drizzle of the creamy peanut sauce, a squeeze of lime juice and freshly chopped cilantro!
Recipe Tips
- Pressing the tofu. If you’re not planning to freeze the tofu, then you’ll need to press it before marinating it. I have a full guide on how to do that HERE.
- Soak the skewers. If using wooden skewers, be sure to soak them in water for about 20 minutes before using
Serving Ideas
Tofu satay is super versatile and pairs beautifully with a variety of sides and add-ons! Here are some delicious serving ideas:
- Over rice or noodles. Jasmine rice, coconut rice, or even rice noodles make a perfect base to soak up all that flavor.
- With a refreshing salad. I love grilled tofu with a good pasta salad and it would also be delicious with my edamame salad!
- As part of a bowl. Build a satay bowl with rice or greens, tofu skewers, veggies, and toppings like chopped peanuts, herbs, and lime wedges.
More tofu recipes you’ll love:
See how to make the tofu satay here:
Tofu Satay
Ingredients
- 15 ounce block of firm or extra firm tofu, cut into 1 inch cubes*
- ¼ cup coconut milk
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons curry powder
- 1 teaspoons turmeric
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- skewers**
- Peanut Sauce for serving
Instructions
- Start out by freezing your tofu (you can skip this step if desired but I love the texture and flavor that it provides. See note below!). Cut the tofu into large 1 inch chunks and place into a air tight container. Place in the freezer and freeze through (I usually do this overnight). Remove from the freezer the morning you plan to make this and thaw in the fridge.
- In a resealable container, whisk together the coconut milk, soy sauce, curry powder, turmeric, ginger, garlic, and brown sugar. Add in the thawed tofu and marinate for 30 minutes or even several hours.
- When ready to cook, pre-heat your grill to 400 degrees F.
- Place the tofu on your skewers, about 5 pieces to each skewer. Place on the heated grill and cook for 3-4 minutes per side or until little charred around.
- Serve and ENJOY!
Notes
I just have one question. After freezing the tofu you say to place it in the marinade, but don’t mention pressing it out first. Does freezing the tofu mean that you don’t have to press excess moisture out of it?
good question! I didn’t press the tofu at all for this recipe but I was also using a super firm tofu. You could press it before or after freezing it but it’s not totally necessary